1small eggplantcut into 1-inch cubes (about 1 cup)
1small zucchinicut into 1-inch cubes (about 1 cup)
½red onioncut into 1-inch pieces
1Tablespoonolive oil
1teaspoondried oregano
1generous pinch red pepper flakes
2cupsarugula
2ouncescrumbled feta
16kalamata oliveshalved
1teaspoonred wine vinegar
8-10peperoncini ringsoptional
Instructions
Prepare your grill for indirect cooking by turning one burner. Close the lid and let the grill heat to 500 degrees.
Divide the dough into four equal pieces. Shape dough piece into 6-inch rounds. Brush with olive oil.
Grill over direct heat until the top of each crust is dry and puffy and the bottom is lightly charred, 2-3 minutes. Flip and cook another 2-3 minutes. Spread each pizza with hummus and cook over indirect heat for 1-2 minutes, or until hummus is warmed through.
Meanwhile, toss the eggplant, zucchini, and onion in olive oil. Season with oregano and red pepper flakes. Cook in a a grill basket for 6-8 minutes or until lightly charred.
In a small bowl, combine the arugula, feta, and vinegar.
Top each pizza with 1/4 of the grilled vegetables and some of the salad. Top with peperoncini rings, if desired.
Notes
To prepare these pizza inside, preheat your oven to 450ºF. Place a cast iron grill pan in the oven while it heats. Add the dough pieces to the heated pan and bake 3-4 minutes on each side. Spread with hummus and return the the oven for 2 minutes.